The bunches were destemmed and lightly crushed and put to ferment in stainless steel for 11 days with constant pump-overs and punch-downs

red flowers

Roberto Giannelli has finished building an underground barrel room

the brandy matures for a full 3 years in oak barrels - this is how it gets its characteristic honey-yellow color and a soft

frischer Rosé

2016 Amarone della Valpolicella DOCG Classico Bulgarini Rhône-Nord The bunches were destemmed andJames Suckling 90 points: Sweet berry with flowers and sandalwood aromas. Medium body, medium, round tannins and a clean and pretty finish. Not a very structured wine but attractive and delicious now.